Recipes

Everything listed under: White Wine

  • December Recipe of the Month: Turkey-Bacon-Avocado Grilled Cheese Sandwich

    Turkey-Bacon-Avocado Grilled Cheese SandwichLeftover Turkey is a staple this time of year. Here is a quick delicious way to use up some turkey in this delicious grilled sandwich. Pour a glass of Jacuzzi Montepulciano or the Cline Marsanne-Roussanne for a perfect pairing. Ingredients: 3 slices of bacon1 Tbsp butter2 slices bread2 slices turkey1/2 avocado, sliced2 slices cheddar cheese(for a little extra touch, you can add either the Olivelle Sriracha Sea Salt to the insides of the sandw...  Read More...

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    November Recipe of the Month: Tiroler Gröstl

    Tiroler GröstlTiroler Gröstl is one of the hearty favorites from the skiing and hiking region of Tirol. Traditionally, it is a delicious and satisfying way of using up yesterday's left-overs. It makes a great shared-from-the-pan mountain lunch.   Read More...

  • September Recipe of the Month: Zucchini Ribbon Pasta

    Zucchini Ribbon PastaIf you don't have enough zucchini for this recipe, I will gladly give you some. Try this with the Buty Wildebeest White Blend, or the Ull de Llebre Trempranillo. Ingredients3/4 pound whole-wheat fettuccini2 medium green zucchini (about 1 pound)2 medium yellow zucchini (about 1 pound)3 Tbsp Olive Oil4 cloves garlic, chopped1 cup low-sodium chicken broth1/4 cup grated (1 oz) Parmesan (lightly packed), plus 2 Tbsp1/3 cup finely minced parsley leaves, plus more for garn...  Read More...

  • June Recipe of the Month: Poulet de Provencal

    Poulet de ProvencalThis easy to prepare chicken dish can pair with the Maurice Schoech & Fils Cotes d'Ammershwihr White (aka, Pinot Blanc), or the Evesham Wood Pinot Noir. Ingredients: 2 tsp Marrakesh Olive Oil **1 tsp butter2 1/2 Tbsp Barrel Aged Balsamic Vinegar **2 tsp Dijon Mustard3 Large Garlic Cloves, chopped4 (4 oz) Skinless, Boneless Chicken Breast halves, pounded flat1/3 cup Chicken Stock1 Large Shallot, chopped2 cups Cremini Mushrooms, chopped1/3 cup Chicken Stock1/4 tsp Herbe...  Read More...

  • April Recipe: Classic Cod with Beurre Blanc Sauce

    Classic Cod with Beurre Blanc SauceThis recipe is simple but elegant. The bright lemony notes of the Chateau Castelneau White Bordeaux will make and excellent pairing for this simple dish. Ingredients:1/4 cup white wine1 Tbsp shallots (i just used one whole bulb)8 Tbsp unsalted, cold butterlemon juice (to finish)kosher salt (to taste)White pepper (to taste) Two 6-oz pieces of Cod (or any white fish)1 Tbsp Marrakech Olive Oil **Directions: 1. Cut the butter into Tbsp-size pieces and kee...  Read More...

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    Recipe of the Week: Warm Brie w/Slow Roasted Tomatoes

    Warm Brie with Slow Roasted TomatoesYield: 4-6 servingsTotal Cook Time: 65 minutesIngredients: -3 cups Cherry Tomatoes-3 cloves Garlic, minced-2 Tbsp Tuscan Herb Olive Oil*-1 Tbsp Mediterranean Rub*-1 16 oz Wheel Brie Cheese-1/2 tsp Fresh Ground Black Pepper-1 Tbsp Barrel Aged Dark Balsamic Vinegar*-French Bread Crostini or CrackersDirections: 1. Preheat oven to 250 degrees F. 2.   Read More...

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    Feta & Lemon Braised Chicken Wings

    Feta & Lemon Braised Chicken WingsFor January football games or just a fun Thursday night, these Chicken drumsticks seasoned with Feta and Herb Dipper and Citrus Dill Sea Salt, cooked with Sicilian Lemon and Caramelized Garlic Olive Oil and sprinkled with parsley makes a delicious entree. Prep Time: 30 minutes - Cook Time: 35 minutes - Total Time: 65 minutesYield: 4-6 PeopleIngredients: 6-8 Skin on Chicken Drumsticks3 Tbsp Feta and Herb Dipper **1 tsp Himalayan Pink Sea Salt **3 Tb...  Read More...

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    September Recipe: End of Summer Ratatouille

    End of Summer RatatouilleSeptember is harvest month and fresh produce abounds in our gardens and at the Farmer's Market. Try this fall dish with Areyna Torrontes or Occam's Razor Red.Ingredients:2 onions, peeled and thinly sliced2 cloves garlic, peeled and thinly sliced1 eggplant, thinly sliced1 zucchini, thinly sliced2 green peppers, sliced or chopped8 small tomatoes roughly chopped2 sprigs fresh rosemary or 1 tsp dried rosemary3 sprigs fresh thyme or 1 tsp dried dried thyme2 Tbsp olive oilSalt...  Read More...

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    August Recipe: Warm Potato Salad w/ Smoked Sausage

    Warm Potato Salad with Smoked SausageIngredients: 1-1/2 pounds Yukon Gold potatoes, halved, larger potatoes quartered1-1/2 Tbsp red wine vinegar, divided1/4 cup extra-virgin olive oil (You can find this at the Wine Gallery)Salt & Pepper1 Tbsp minced shallot2 tsp whole grain mustard1 cooked smoked sausage, such as Kielbasa, sliced1 small bunch of Tuscan Kale, de-stemmed and chopped2 scallions, white and tender green part only, thinly slicedDirections: 1. Put the potatoes in a medium saucepan ...  Read More...

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    July Recipe: Lemon & Herb Marinated Chicken

    Lemon & Herb  Marinated ChickenServe these zesty lemon chicken breasts as a main dish or in Mediterranean style tacos, atop salads, or tossed with pasta. The ingredients in bold italics are available at the Wine Gallery. Prep Time: 35 minutes - Cook Time: 15 minutesYields: 4 servingsIngredients* 4 Chicken Breasts, boneless* 1/2 cup Tuscan Herb Olive Oil* 1/3 cup Meyer Lemon Balsamic Vinegar* 2 Tbsp Mediterranean Seasoning* 1 1/2 tsp Rosemary Sea Salt* 1/2 tsp PepperDirections1.   Read More...

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    April Recipe: Lentil Bacon and Oregano Soup

    Lentil Bacon and Oregano SoupThis heavy soup will keep the chill off a rainy April day. Try it with the Elena Walch Pinot Bianco or the Gilbert Allobroges! Ingredients:2 Tbsp olive oil2 leeks, rinsed, halved and sliced2 garlic cloves, crushed2 Tbsp dried oregano leaves7 slices of bacon, cut into pieces (plus 2-4 more full cooked slices for garnish)1-15 oz can of lentils, drained1-14.5 oz can diced tomatoes1- 14.5 oz can crushed tomatoes1- 15 oz can low sodium chicken brothSalt & Pepper to ta...  Read More...

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    March Recipe: Chicken Fricassee with Spring Vegetables

    Chicken Fricassee with Spring Vegetables Perfect pairing with this months wine club: Garzon Albarino or Saint Cosme Cotes du RhoneIngredients: 8 skinless, bone-in chicken thighs (about 4lb)1 1/2 tsp kosher salt, divided3/4 tsp black pepper, divided1/2 cup all-purpose flour2 Tbsp olive oil1 (8-oz) package cremini mushrooms, quartered3 medium carrots, peeled and cut diagonally into 1/2-in thick slices (about 2 cups)1 cup coarsely chopped leek 2 cups chick stock1/2 cup dry white wine1/4 c...  Read More...

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    October Recipe: Chicken, Sausage, and Peppers

    Chicken, Sausage, and PeppersThis recipe is great for a cool October night. It only takes about 30 minutes total prep time and makes 4 servings. Make it with chicken only and serve with this month's Roussanne.   Read More...

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    July Recipe: Scallion and Brie Stuffed Burgers

    Scallion and Brie Stuffed BurgersIngredients: 1-1/2 pounds ground beefSalt and freshly ground pepper4 oz Brie, rind removed, cheese cut into 4 slices1/4 cup Spicy Scallion Paste (recipe below)Vegetable Oil, for brushing1/4 cup mayonnaise4 Hamburger buns, splitTomato slices and lettuce for servingDirections: Light a grill. Season the ground beef with salt and pepper and form into eight 4-in patties that are slightly thicker in the center. Top 4 of the patties with a slice of Brie and a ...  Read More...

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    May Recipe: Skillet Sicilian Chicken

    Skillet Sicilian ChickenSicily is a beautiful place where food is flavorful, delicious, and simple. This recipe will be great with the 2016 Tasca d'Almerite Regaleali Bianco. For those of you who would like to keep it Mediterranean but pair with a red wine could match this dish with the 2014 Cotes du Roussillon Villages Chimeres. Ingredients1 Tbsp extra-virgin olive oil5 bone-in, skin on chicken thighs2 cloves garlic, minced1 Tbsp fresh thyme leaves1 tsp crushed red pepper flakes3/4 cup low...  Read More...